Stir the yeast and granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until it becomes foamy.
Combine the flour, brown sugar, cinnamon, cloves, allspice, nutmeg, salt, and orange zest in the bowl of a standing electric mixer fitted with the paddle attachment. Mix on low to combine.
Pour the milk and yeast mixture into the flour mixture and beat on low to combine.
With the mixer running, carefully add 2 of the eggs, one at a time, mixing just until the yolks disappear, keeping your fingers away from the rotating paddle.
Add the softened butter and the raisins and mix until the dough is smooth and elastic, about 4 minutes.
Grease a large mixing bowl with the oil. Place the dough in the lightly greased bowl and turn the dough once to coat it with the oil. Cover with plastic wrap or a clean, damp kitchen towel and set in a warm, draft-free place to rise until doubled in size, about 11/2 hours.
Position rack in center of oven and preheat the oven to 400?F. Line a baking sheet with parchment paper.
When the dough has risen, punch it down once with your fist and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball.
Evenly space each dough ball on the prepared baking sheet.
Whisk together the remaining egg and 1 tablespoon of the milk in a small mixing bowl. Using a pastry brush, paint the top of each roll with the egg mixture, reserving the remaining eggwash. Place a clean, damp kitchen towel or lightly greased piece of plastic wrap over the tops of the rolls. Set in a warm place to rise, about 30 minutes.
Remove the kitchen towel and brush the tops of the rolls again with the reserved eggwash.
Bake for 10 to 15 minutes until golden brown.
Using oven mitts or pot holders, remove the baking sheet from the oven. Use a spatula to remove the rolls from the baking sheet and place them on a wire rack to cool.
In a clean small mixing bowl, combine the confectionersí sugar and remaining tablespoon of milk, mixing well. Pour the sugar glaze into a squeeze bottle with a small tip or into a plastic bag with a small hole cut in one of the corners.
When the rolls have cooled completely, pipe the sugar glaze over the top of each roll in the shape of a cross.
Yield: 12 rolls